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Categories:
mayonnaise chili sauce lemon juice dill weed broccoli cauliflower carrots celery Italian salad dressing cherries hearts
Viewed: 59 - Published at: 3 years agoIngredients
- 12 cup mayonnaise
- 2 tablespoons chili sauce
- 1 tablespoon lemon juice
- 1 teaspoon dill weed
- 2 cups coarsely chopped broccoli
- 2 cups coarsely chopped cauliflower
- 2 cups sliced carrots
- 1 cup sliced celery
- 1 (8 ounce) bottle Italian salad dressing
- 2 cups cherries or 2 cups grape tomatoes, cut in half
- 2 (6 ounce) jars marinated artichoke hearts, drained and quartered
Method
- One day ahead of serving, separately blanch broccoli, cauliflower, and carrots in boiling water; plunge into ice water and drain well.
- Place vegetables in a bowl; pour salad dressing over vegetables and lightly toss to coat.
- Cover and refrigerate overnight, lightly stirring occasionally.
- Drain vegetables; add tomatoes, celery and artichokes.
- To prepare dressing, combvine mayonnaise, chili sauce, lemon juice and dill; mix well.
- Pour over vegetables and toss well to coat.
